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Chicken and Dumplings | Today's Cliche - Marriage, Family, & Working Mommy... from BOTH Women's and Men's Perspectives

Sunday, August 20, 2017

Chicken and Dumplings

November 29, 2009 by Kat  


From: Kat’s Kitchen, c/o Semi-Homemade with Sandra Lee.

I double this recipe, because I usually bring it over and share with my neighbors!

I originally made this after watching in on Semi-Homemade with Sandra Lee on Food Network, and it has become a staple in our home. Your family and guests will be oozing over how good this is!

Ingredients

  • 1 whole store-bought roast chicken (about 2 pounds) –
  • 2 tablespoons veg oil
  • 1 container (7 ounces) chopped onions (Kat’s note: I purchase FROZEN diced onions… so simple, no tears, and no smelly fridge!)
  • 6 cans (14 ounces) low-sodium chicken broth
  • 1 teaspoon poultry seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1 container (14 ounces) pre-cut carrot sticks, chopped
  • 1 container (14 ounces) pre-cut celery sticks, chopped
  • 1 roll (16.3 ounces) golden buttermilk biscuit dough
  • 1 can (10.5 ounces) condensed chicken gravy

Directions

Remove skin from chicken and shred meat into large pieces. Set aside.

In a small frying pan, add vegetable oil and heat over medium heat. When oil is hot, add chopped onions and saute until soft.

In a large pot or Dutch oven, add broth, poultry seasoning, salt, pepper, carrots, celery, and sauteed onions. Bring to a boil. Reduce to simmer for about 10 minutes to soften vegetables, and then add shredded chicken. Continue to simmer while making dumplings.

While stew is simmering, prepare dumplings. Open can and remove biscuits. On a lightly floured surface, roll each biscuit to 1/4-inch thick. With a knife, cut each biscuit into 4 pie-pieces. Set aside.

Skim surface for any scum that has risen to top. Stir in chicken gravy.

With the stew still simmering over low heat, stir in dumplings a few at a time. Once all dumplings are in to pot, cover with a tight fitting lid and cook for 10 minutes.

Ladle into bowls and serve piping hot.

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